Description
A hearty and flavorful Chicken and Peppers dish featuring tender boneless skinless chicken thighs cooked with sweet red and green bell peppers, garlic, white wine, and plum tomatoes, finished with fresh basil. This Italian-inspired recipe is perfect served with crusty bread to soak up the rich sauce.
Ingredients
Scale
Chicken
- 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat
- salt and pepper to taste
- 1/4 cup olive oil divided
Vegetables and Sauce
- 2 large red bell peppers sliced
- 2 large green bell peppers sliced
- 4 cloves garlic sliced
- 1/2 cup dry white wine
- 1 28-ounce can plum tomatoes hand crushed and drained
- 1/4 cup packed basil leaves hand torn, for finishing
Instructions
- Prepare the Tomatoes: Drain the can of plum tomatoes into a colander, reserving the pulp for the recipe.
- Season the Chicken: Pat the chicken thighs dry with paper towels and season liberally with salt and pepper on both sides.
- Sear the Chicken: Heat a large stainless steel frypan or burner-safe roasting pan to medium heat. Add 2 tablespoons olive oil and sear the chicken thighs for 5 minutes per side until well browned. Work in batches to avoid overcrowding. Set aside on a plate tented with foil.
- Sauté Garlic and Peppers: Add the remaining olive oil and sliced garlic to the pan, sauté for 60 seconds, then add the sliced bell peppers and toss to coat.
- Deglaze and Simmer: Pour in 1/2 cup dry white wine. Use a wooden spoon to scrape the pan bottom to release flavor bits. Add the plum tomato pulp and bring the sauce to a simmer. Once simmering, return the chicken thighs to the pan and stir to combine.
- Cook Chicken in Sauce: Partially cover the pan with a lid or foil and cook over low simmer for 30-35 minutes, stirring occasionally.
- Reduce Sauce if Needed: If there is excess liquid after cooking, remove the chicken to a plate and cook the sauce uncovered over medium-high heat for 5-10 minutes to thicken. Otherwise, skip this step.
- Season and Finish: Taste the sauce and season with salt and pepper as needed. Turn off heat, tear fresh basil leaves over the dish and sprinkle evenly.
- Serve: Serve the chicken and peppers hot with crusty Italian bread to mop up the flavorful sauce. Enjoy!
Notes
- Any type of chicken can be used; traditionally, pollo coi peperoni uses whole skin-on chicken pieces.
- For white meat, avoid cooking past 165°F internal temperature to prevent dryness; for dark meat like thighs, cook to at least 175°F for tenderness.
- Recommended dry white wines include Pinot Grigio, Sauvignon Blanc, or un-oaked Chardonnay.
- Leftovers can be refrigerated up to 3 days and reheated in microwave or on stovetop over medium-low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
